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Three-layer cake with white frosting and lime slices on top, displayed on a white cake stand. A slice is cut out, revealing the moist, golden layers inside. Light background enhances the cakes vibrant colors.
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Key Lime Cake Recipe

Key Lime Cake with Key Lime Frosting – this easy cake recipe is tart and sweet with tons of lime flavor. Make it as a layer cake or a sheet cake!
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Author: Dorothy Kern
Cost: $15

Ingredients

Cake:

  • 2 ¾ cups (341g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Zest from 2-3 key limes (or 1 lime)
  • 2 cups (400g) granulated sugar
  • 1 cup (237ml) vegetable oil
  • 1 ⅓ cups (316ml) milk
  • 1 ½ tablespoon (23ml) key lime juice
  • 3 large eggs

Frosting:

  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons (30ml) key lime juice
  • Zest from 2 key limes (or 1 lime)
  • 5 cups (565g) powdered sugar

Instructions

Make the Cake:

  • Preheat oven to 350°F. Grease and flour pan(s). Cake makes three 8-inch rounds, two 9-inch rounds or a 9x13-inch cake.
  • Whisk flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  • Whisk sugar and key lime zest in a large bowl (or the bowl of a stand mixer). Add the vegetable oil and mix with a hand mixer (or use the paddle attachment for a stand mixer). Mixture will be grainy.
  • Add eggs and lime juice; mix until combined.
  • Add the flour and milk together in two separate additions; mix until smooth. Be careful not to over mix – mix just until the batter comes together, being sure to scrape the sides and bottom of the bowl.
  • Divide and pour batter into pan(s) evenly. Bake until a toothpick comes out clean from the center. The top of the cake will get very brown. I recommend either baking in the center rack or rotating/moving pans between the top and bottom rack during baking.
  • Bake time is approximately 30-40 minutes, depending on your oven. Cool completely before frosting.

Make the frosting and assemble the cake:

  • Beat cream cheese and butter until smooth in a large bowl or bowl of a stand mixer fitted with the paddle attachment. Add 2 cups powdered sugar, salt, vanilla, lime juice, and zest. Mix until smooth. Add the remaining powdered sugar and mix on medium speed until smooth and fluffy.
  • Frost top of a 9x13-inch cake or place cake rounds on a cake plate. Frost in between layers with a thin layer of frosting, then frost the top and sides. Decorate with key lime slices if desired.
  • Store cake in the refrigerator, loosely covered. You can make the cake and frosting up to 24 hours ahead and store in the fridge or freeze for up to a month before assembling.

Video

Notes

  • I usually use bottled key lime juice and key limes for zest. You can juice the key limes if you want but you’ll need several. You can also make this cake with regular (Persian) limes.
  • For even layers, use bake even strips around your pans. Then you won’t need to level the cake layers.
  • I find it easiest to frost outside and top cake first with a very thin layer of frosting (this is called a crumb coat to catch all the crumbs). Chill about 30 minutes and then add the top layer and you won’t get many (if any) crumbs in the frosting.

Nutrition

Serving: 1serving | Calories: 569kcal | Carbohydrates: 82g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 325mg | Potassium: 112mg | Fiber: 1g | Sugar: 63g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg

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